EGGPLANT HASSELBACK RECIPE BY TASTY
Here's what you need: eggplant, marinara sauce, tomato, fresh basil, mozzarella cheese, salt, pepper, garlic, olive oil, panko breadcrumbs, grated parmesan cheese, salt, pepper
Provided by Hitomi Aihara
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F (190°C).
- Cut eggplant lengthwise, keeping it connected at the stem.
- In a baking dish, place marinara sauce and spread to cover the bottom.
- Place the eggplant directly on the sauce.
- Slice the tomato and mozzarella into thin slices. Alternate tomatoes, basil, and cheese in each eggplant slice.
- Sprinkle salt, pepper, garlic, and olive oil, and cover with foil and bake for 50 minutes until eggplant is tender.
- In a small bowl, combine panko, cheese, salt, and pepper.
- Place the panko mixture on top of the eggplant and bake uncovered for another 5 minutes. Or until the bread crumbs are golden brown.
- Cut into your desired size pieces.
- Enjoy!
Nutrition Facts : Calories 305 calories, Carbohydrate 38 grams, Fat 15 grams, Fiber 8 grams, Protein 7 grams, Sugar 12 grams
HEALTHIER EGGPLANT PARMESAN FOR TWO
Adapted from a Bon Appetit recipe, this cooking method is healthier, hearty, no-frying, and low mess. Pretty darned tasty, too. I don't bother to make marinara sauce, but use Victoria brand; it's pricy but tastes wonderful. A good pizza sauce like Muir Glen would work well, too. Multiplies easily for more servings. Eggplants can be pre-cooked 1 day ahead, kept covered, and chill. Entire dish can be assembled 4 hours ahead and refrigerated until baking.
Provided by zeldaz51
Categories Vegetable
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Using a vegetable peeler, remove skin from rounded side of each eggplant half, leaving a 1" strip of skin around the cut edges; this will hold the eggplant together during cooking. Place eggplant, 2 tablespoons oil in an eight or nine inch baking dish. Turn eggplant to coat with oil; season with salt and pepper and place cut side down. Cover baking dish tightly with foil and bake until eggplants are very soft, 40-45 minutes.
- Toss breadcrumbs and remaining 2 tablespoons oil in a medium bowl. Turn eggplant halves cut side up in the baking dish. Top eggplant halves with tomato sauce and mozzarella, then sprinkle with breadcrumbs and Parmesan. Bake until mozzarella is bubbling and breadcrumbs are golden, 25-30 minutes.
Nutrition Facts : Calories 656.6, Fat 44.3, SaturatedFat 12.7, Cholesterol 47.4, Sodium 951.4, Carbohydrate 45.6, Fiber 12.3, Sugar 14.4, Protein 22.4
DELICIOUS EGGPLANT PARMESAN
This is a great recipe for eggplant parmesan by Eva Longoria. I absolutely love this recipe. This version is made with a meatless marinara sauce, either store-bought or homemade. Eva also recommends her homemade bolognese sauce (another recipe I have posted, too), which would include meat. This would make an excellent side dish or a main course if served with a salad. Enjoy!
Provided by LifeIsGood
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Prehat oven to 350 degrees F. Lightly brush or spray a 9 x 13 baking dish with vegetable oil.
- Wash the eggplant but don't peel it. Cut it crosswise in 1/4 inch thick slices. In a pie plate, lightly beat the eggs. On a plate, combine the bread crumbs with 1/2 cup of the Parmesan cheese, mixing well.
- Working with 1 eggplant slice at a time, coat it on both sides with the egg and allow the excess to drip off. Put it in the bread crumbs and coat both sides. Transfer to a plate. Continue with the rest of the slices.
- Line a baking sheet with paper towels. In a large skillet, heat 2 tablespoons of the oil over medium-high heat until hot but not smoking. Add as many slices of eggplant as can fit in a single layer without crowding. Cook until golden brown and crisp on both sides - about 1 to 2 minutes per side. Transfer the eggplant slices to the paper-lined baking sheet. Repeat, adding more oil as needed.
- Meanwhile pour the marinara sauce into a saucepan over medium heat and bring the sauce to just boiling. Take off the heat, cover, set aside and keep warm.
- Arrange half of the eggplant slices along the bottom of the oiled baking dish. Top the eggplant with half of the warm sauce. Arrange half of the mozzarella slices on top and sprinkle with half of the remaining Parmesan cheese. Arrrange the remaining eggplant slices over the cheese. Cover with the remaining sauce, mozzarella and Parmesan.
- Bake, uncovered, until the cheese is melted and slightly browned, about 25 to 30 minutes. Let stand 5 minutes before serving.
HASSELBACK BABY EGGPLANT PARMESAN
This is a fusion of two concepts: eggplant parmesan combined with the hasselback technique. This technique usually involves slicing a potato in even sections, but not cutting all the way through. Here, I use baby eggplant and keep the stem on (for presentation, and to hold the sections together). These make excellent appetizers.
Provided by Late Night Gourmet
Categories Vegetable
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375° F / 190° C.
- Wash eggplant. Leaving the stems on, cut each eggplant at 1/4" intervals so the eggplant stays connected by the stem. Sprinkle inside the gaps with salt.
- Spread pesto evenly in the gaps of each eggplant.
- Brush a high-walled baking pan or casserole pan with 1 tablespoon of olive oil. Place eggplants in the pan. Brush the remaining olive oil over the skin of the eggplants.
- Cover baking pan with foil. Bake for 40 minutes or until tender.
- Blend breadcrumbs, cheese, and thyme and set aside.
- Turn on the broiler. Remove the foil from the baking pan. Rotate the eggplants so the gaps are facing upward. Sprinkle each eggplant with the breadcrumb mixture. Broil until the breadcrumbs are browned.
Nutrition Facts : Calories 204, Fat 5, SaturatedFat 1.5, Cholesterol 3.2, Sodium 309.4, Carbohydrate 38.1, Fiber 22.4, Sugar 13.3, Protein 9.8
THE BEST EGGPLANT PARMESAN RECIPE BY TASTY
Here's what you need: medium eggplants, coarse salt, all-purpose flour, dried oregano, dried basil, garlic powder, pepper, vegetable oil, marinara sauce, fresh basil, low-moisture mozzarella, shredded parmesan cheese, fresh mozzarella cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut each eggplant into about ½-inch (1-cm) thick round slices.
- Arrange the slices in a single layer on a baking sheet lined with paper towels.
- Sprinkle the eggplant with half of the coarse salt. Flip the slices over and sprinkle with the rest of the salt.
- Put another baking sheet on top of the eggplant and place something heavy, like a cast-iron skillet, on the top baking sheet to help release moisture from the eggplant. Let sit for 30 minutes.
- Uncover the eggplant slices and pat dry with paper towels. Brush most of the salt from the eggplant with a paper towel, then transfer to a medium bowl. Set aside.
- In a separate medium bowl, combine the flour, oregano, basil, garlic powder, and pepper. Mix well.
- Heat the vegetable oil in a large frying pan until it reaches 375°F (190°C).
- Coat each eggplant slice in the flour mixture, shaking off any excess flour.
- Preheat the oven to 350°F (180°C).
- Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.
- Pour about 1 cup (260 g) of marinara sauce into a 2½-quart (2 L) baking dish and spread evenly to cover the bottom of the dish.
- Add about 8 eggplant slices (it's okay if they overlap) and cover with ½ cup (130 g) of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.
- Bake for 30 minutes, until the mozzarella is bubbling and golden brown.
- Let cool for 10 minutes, then serve garnished with fresh basil.
- Enjoy!
STACKED EGGPLANT (AUBERGINE) PARMESAN
This is a very easy & tasty recipe. If you are an eggplant lover or a vegetarian/vegan this is for you. This will serve 4.
Provided by -------
Categories Onions
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut ends off eggplant & slice into 1/2-inch thickenesses.
- Peel onion & tomato & slice into 1/4-inch slices.
- Stack eggplant, tomato, & onion, salting each layer lightly, in a greased flat baking dish.
- Add small pat of margarine/butter to top of each stack.
- Cover tightly with foil.
- Bake at 350F for 1 hour.
- Remove foil & sprinkle with parmesan cheese.
- Bake uncovered 10 minutes prior to serving.
Nutrition Facts : Calories 51.4, Fat 0.3, SaturatedFat 0.1, Sodium 5.7, Carbohydrate 12.1, Fiber 5, Sugar 5.5, Protein 1.9
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Reviews 6Servings 4Cuisine American, Italian, MediterraneanCategory Dinner, Side Dish
- Slice the eggplant 1/4 inch thick. Remove the ends, but reserve. Toss the eggplant slices in the kosher salt and let drain in a colander for 30 minutes to one hour.
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